Not your mama’s breakfast skillet!
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I’m just going to say it- I don’t like vegetables at breakfast. I think there’s a time and a place for vegetables, and my breakfast plate is not one of them. Eric always makes me feel guilty that I protest vegetables at breakfast because every single morning for the past two years he has eaten a mix of steamed broccoli, carrots, cauliflower, and/or green beans. I know what you’re thinking, “What is a farmer doing eating that way?” Well he’s a bit of a contradiction, that’s kind of why I like him. He went to Japan about three years ago and every morning they served different steamed vegetables with his breakfast and he came back declaring that he’d never felt better and that he’ll eat vegetables and farm fresh eggs for breakfast every morning for the rest of his life. Let me tell you, the smell of cooked vegetables did not go over well when I was pregnant with Pepper. I still don’t care for the smell of cauliflower cooking, but it seems to be getting better.
Anyways, back to breakfast and vegetables. I don’t do it very well, but I keep trying. One of my first attempts was my Cheesy Sausage Hashbrown Bake , which features spinach, and I love it! My newest breakfast creation features brussel sprouts! I got some inspiration from my sweet friend, Jayme, you can check out her lovely blog over at www.themindfulmavenblog.com. Anyways, she posted a lovely skillet full of brussels sprouts and bacon, and it intrigued me because I’ve just recently started liking brussels sprouts! I decided to put my own spin on it and give this one a try.
It was magic in my mouth… I can’t even begin to describe how much the brussels sprouts actually add to this skillet in taste and texture. It’s delightful, and adding the green makes you feel better about eating it.
I love to pack in extra nutrients when I can, especially starting my day off!
Here’s what happened in my kitchen this morning: I just couldn’t wait to share.
Start off with a couple of pieces of chopped center cut bacon.
Add a chopped up sausage link, I love Alfresco Gourmet Breakfast Chicken Sausage. Sauté for a few minutes until the pieces are browned, and the bacon is cooked.
Add some shredded brussels sprouts!
And then some shredded hash browns…. (yesss!)
Add a chopped green onion, and cook all together for about 2-3 minutes…
Put your hash on a plate and grab an egg .
Spray your skillet with a little cooking spray and crack that egg! Cook it whatever way you fancy.
Top your hash browns with your egg, and a sprinkle of cheddar…
Seriously, so good! Give it a try, your belly will be so happy!
Enjoy!
Breakfast Skillet
Materials
- 2 slices center cut bacon
- 1 chicken or turkey sausage link
- 1/2 c shredded brussel sprouts
- 1/2 c refrigerated shredded hash browns , I use simply hash browns
- 1 egg
- green onions
- salt and pepper , to taste
- 1-2 tbs reduced fat cheddar , optional
Instructions
- In a medium skillet over medium high heat. Toss in your center cut bacon cook for about a minute and then add your sausage link. Cook until bacon is crispy and sausage link is browned. Add your brussels sprouts and hashbrowns and cook for about five minutes. Add green onions, salt, and pepper. Top with an egg and some cheddar! Serves one, Dig in!
I must admit that initially I had my doubts about this recipe. Something about brussel sprouts for breakfast didn’t sound appetizing but let me tell you – this is great. I did not have the egg because I couldn’t figure a way to reheat the fried egg at work without over cooking it but it was still delicious. I did not have any bacon but cooked the potatoes and sprouts in just a bit of bacon grease (maybe a TSP worth). I will definitely add this to my rotation and do not see any reason that it couldn’t be a side dish at supper. Try this – it is really good.
Looks delicious and I really want to make this. I was wondering what the nutritional information was. Preferably the calories, fat and fiber since I don’t see them listed. TIA.